How to Make Avocado Mousse
PrintDelicious and very light avocado mousse. Let's learn this unique recipe that will be a hit wherever you go.
Servings 10 portions
Calories 298kcal
Equipment
- Mixer
- Blender
Ingredients
- 24.7 oz of Avocado Pulp (approx. 700 g)
- 3 tbsp of Lemon Juice squeezed 1.5 fl oz (45 mL)
- 13.8 oz of Condensed Milk (390 g)
- 7.1 oz of Whipped Cream (200 g)
Instructions
- My avocado weighed 33.5 oz (950g); then, after removing the peel and seed, it was about 24.7 oz (700g).
- Put chopped avocado pulp, squeezed lemon juice, and condensed milk in a blender and blend well.
- Set aside.
- Whip the whipped cream in a mixer for about 3 minutes until it forms firmer peaks.
- Pour half of the blender mixture and stir.
- Then add the remaining mixture and stir a little more.
- Pour into a baking dish and refrigerate.
- Decorate with avocado pieces.
Notes
Tips:
– Valid to: This mousse is extremely perishable, and I suggest consuming it within 24 hours, always keeping it refrigerated.
If you want, you can freeze it to turn it into a type of ice cream, but the validity will also be short, only 15 days if kept frozen (in the freezer).
If you want, you can freeze it to turn it into a type of ice cream, but the validity will also be short, only 15 days if kept frozen (in the freezer).